Korean Rice Cakes in Soy-Butter Sauce Recipe
Soft, springy rice cakes pan-fried in butter with soy sauce, garlic, and a touch of sugar are a milder, more “comfort food” version of the famous spicy tteokbokki. In Korea, dishes like this often appear as a snack to go with beer or as a quick student dinner – they’re filling, made in one pot, and don’t require many ingredients. The flavor is reminiscent of buttery pasta with soy sauce, combined with the delicate, chewy texture of gnocchi.
This dish turns classic Korean tteok into an easy, comforting meal that requires only a few pantry staples. The combination of butter and soy sauce creates a rich, umami-packed glaze that clings to the chewy rice cakes, making it both simple and deeply satisfying.
Chef's tips
Use good-quality butter and a soy sauce you like the taste of, as these two ingredients define the whole dish. Don’t skip the step of soaking frozen rice cakes – if they’re too hard, they won’t cook through evenly in the pan. Stir frequently while the sauce is reducing so it doesn’t burn and coats the rice cakes evenly.
How to serve
Serve in small bowls as a snack with beer, or in larger portions as a quick dinner. Add a side of kimchi, pickled radish, or a simple cucumber salad to balance the richness. For extra protein, top with a soft-boiled egg or serve alongside grilled tofu or chicken.
Ingredients
- tteok rice cakes fresh or frozen, cylinder-shaped - 400 g
- butter - 30 g
- vegetable oil to keep the butter from burning - 1 tablespoon
- soy sauce - 3 tablespoon
- brown sugar - 1 tablespoon
- garlic finely chopped - 3 clove
- water - 80 ml
- white sesame seeds toasted - 1 tablespoon
- chives chopped - 2 tablespoon
- black pepper to taste - 0.25 teaspoon
Preparation
- If you’re using frozen rice cakes, pour warm water over them for 5–10 minutes to soften, then drain.
- In a large frying pan or wide pot, heat the oil and butter over medium heat until the butter melts and starts to smell slightly nutty, but does not brown.
- Add the chopped garlic and fry for about 30–40 seconds, stirring, until it becomes very fragrant but does not turn brown.
- Add the rice cakes to the pan and fry for 3–4 minutes, stirring frequently, until their surface becomes slightly springy and glossy.
- In a small bowl, mix the soy sauce, brown sugar, and water until the sugar dissolves. Pour the mixture into the pan with the rice cakes.
- Cook over medium heat for 5–7 minutes, stirring often, until the sauce thickens noticeably and starts to coat the rice cakes, forming a slightly sticky, shiny glaze.
- Finally, season with pepper, sprinkle with toasted sesame seeds and chopped chives. Serve immediately while the rice cakes are still very soft and hot.
Storage
Kluseczki najlepiej smakują od razu, bo po schłodzeniu twardnieją. Jeśli zostaną, przechowuj je w lodówce i przy podgrzewaniu dodaj kilka łyżek wody, przykryj patelnię i podgrzewaj na małym ogniu, aż znów zmiękną.
